Tagged with salad

Spaghetti Squash Salad

Ingredients 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded 6 tablespoons extra-virgin olive oil, plus extra for drizzling Salt and pepper 2 teaspoons grated lemon zest plus 7 teaspoons juice 1 (15-ounce) can chickpeas, rinsed 2 ounces feta cheese, crumbled (1/2 cup) ½ cup coarsely chopped fresh parsley 4 scallions, sliced thin on bias … Continue reading

Vinegar-Glazed Butternut Squash Pasta Salad

Ingredients One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces (6 cups) 1/4 cup plus 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon honey Kosher salt Pepper 3/4 pound whole-wheat fusilli 1/4 cup plus 1 tablespoon unrefined hazelnut oil 1 head of Treviso or 1/2 a small head of radicchio, thinly sliced 1/2 cup … Continue reading

Indian Tomato Mint Salad

Ingredients 6 large ripe tomatoes, diced about 1/2″ 4 spring onions (or yellow onions, shallots), finely chopped 1 large handful fresh mint leaves, finely minced juice of 1 – 2 lemons salt and pepper cayenne pepper Preparation Place tomatoes and onions into a bowl. Juice the lemons. Grind salt and pepper to taste into the … Continue reading

Garden Bean Salad

Ingredients 1 small red onion, diced 1/4 c. apple cider vinegar 2 tsp. sugar salt 1/4 c. olive oil 1 15-oz. can white beans, drained and rinsed 3/4 lb. green beans, trimmed and halved 2 tbsp. chopped parsley 2 tbsp. chopped chives pepper Preparation Soak the onion in water for 10 minutes. Drain and pat … Continue reading

Southwest Pasta Salad

Ingredients 2/3 c. mayonnaise 1/3 c. sour cream 1/4 c. cilantro, chopped 2 tbsp. milk 2 tbsp. lime juice 1 jalapeño pepper, seeded and minced 1 tsp. salt 7 oz bowtie pasta, cooked, rinsed, and drained 2 lg. tomatoes, seeded and chopped 1 yellow bell pepper, cut into sticks 1 zucchini, quartered length-wise and sliced … Continue reading

Moroccan Salad

Ingredients For salad: 2 small eggplants 1 tsp. salt 2 tomatoes, cut in large dice 4 scallions, sliced thin 1 cucumber, cut in large dice 1 green bell pepper, diced 1 red bell pepper, diced 1/4 c. parsley, minced spinach leaves yogurt for topping For dressing: 2 garlic cloves, crushed 3 tbsp. lemon juice 3 … Continue reading

Grilled Carrot Salad

Ingredients 1/2 cup extra-virgin olive oil 2 tablespoons smoked sweet paprika 1 tablespoon ground fennel 1 tablespoon ground coriander 2 garlic cloves, thinly sliced 4 thyme sprigs 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch Salt and freshly ground pepper 4 tablespoons unsalted butter 2 tablespoons sherry vinegar 1 tablespoon water … Continue reading

Cucumber and Baby Pea Salad

Ingredients 1 cup plain whole-milk Greek yogurt 3 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup flat-leaf parsley leaves 1/4 cup finely shredded basil leaves Salt and freshly ground pepper 1 pound frozen baby peas, thawed 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch … Continue reading

Summer Farro Salad

Ingredients 1/3 cup plus 2 tablespoons extra-virgin olive oil 1 small yellow onion, quartered 1 small carrot, halved 1 celery rib, halved 12 ounces farro (1 3/4 cups) 5 cups water Kosher salt 3 tablespoons red wine vinegar Freshly ground pepper 1/2 small red onion, thinly sliced 1 small seedless cucumber, halved lengthwise and thinly … Continue reading

Beet and Carrot Salad with Goat Cheese Puree

Ingredients Puree 1 pound cauliflower florets 3/4 cup heavy cream, warmed 8 ounce goat cheese Beets 2 pounds beets 4 parts red wine vinegar 3 parts extra virgin olive oil Carrots 1 pound carrots, shaved on a mandolin Shallots 2 shallots, peeled and thinly sliced into rings 1/2 cup vegetable oil Oil 2 parts canola … Continue reading